Do you ever want curry in a hurry? I am a HUGE curry fan! Some of my favorite curry eating experiences have been in Thai restaurants. I love yellow curry, so I came up with my own version here. Needless to say, I could eat the whole pot of this sweet curry! It is really delicious. Turmeric, which is found in curry spices, is an anti-inflammatory agent – a good reason to eat more curry…like everyday!
The sweet potato and apple really add the perfect sweetness to this curry and balance out the kick of the curry powder, but your palate still gets hit with a nice heat at the end of each savory bite. I like to eat my curry like a soup sometimes or serve my curry with a side of basmati rice or over some buckwheat ramen. No matter how you serve this, it is purely satisfying. Enjoy!
1/2 onion, chopped
1 cup chopped celery
1 medium sweet potato, diced
3 carrots, sliced
1 cup fresh green beans (or frozen)
2 garlic cloves, minced
1 1/2 teaspoons kosher salt
1 tablespoon curry powder
1/8 teaspoon freshly ground black pepper
4 cups vegetable broth
1 (15-ounce) can garbanzo beans, drained and rinsed
1 apple, peeled and diced
1/3 cup full-fat, canned coconut milk
Heat a large pot over medium heat. Drizzle a bit of grape seed oil in the bottom of the pot and add the onions, celery, and carrots. Cook until softened, about 10 minutes. Add garlic, salt, curry powder, pepper, sweet potato, green beans, and vegetable broth. Bring to a boil. Reduce heat and simmer for 20 minutes. Add garbanzo beans and apple. Simmer for another 10 minutes. Stir in coconut milk and taste for seasonings. Serve.